Name: Easy Lemon Layer Cake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Cooking spray, for pan -; 2 c. plus 3 tbsp all-purpose flour -; 1/4 c. plus 1 1/2 tsp cornstarch -; 2 tsp. baking powder -; 1/2 tsp. kosher salt -; 1 c. (2 sticks) butter, softened -; 2 tsp. lemon zest -; 1 1/2 c. granulated sugar -; 1 c. buttermilk -; 4 large egg whites -; 1 tsp. pure vanilla extract -; 1 (8-oz.) block cream cheese, softened -; 1/2 c. (1 stick) butter, softened -; 5 c. powdered sugar -; 1 tsp. pure vanilla extract -; 1/4 c. lemon juice -; 1 (11-oz.) jar lemon curd -; Small lemon wedges, for garnish -; Lemon zest, for garnish -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Easy Lemon Layer Cake

1. Cooking spray, for pan -

2. 2 c. plus 3 tbsp all-purpose flour -

3. 1/4 c. plus 1 1/2 tsp cornstarch -

4. 2 tsp. baking powder -

5. 1/2 tsp. kosher salt -

6. 1 c. (2 sticks) butter, softened -

7. 2 tsp. lemon zest -

8. 1 1/2 c. granulated sugar -

9. 1 c. buttermilk -

10. 4 large egg whites -

11. 1 tsp. pure vanilla extract -

12. 1 (8-oz.) block cream cheese, softened -

13. 1/2 c. (1 stick) butter, softened -

14. 5 c. powdered sugar -

15. 1 tsp. pure vanilla extract -

16. 1/4 c. lemon juice -

17. 1 (11-oz.) jar lemon curd -

18. Small lemon wedges, for garnish -

19. Lemon zest, for garnish -

How to cook deliciously - Easy Lemon Layer Cake

1. Stage

Make cakes: Preheat oven to 350°. Line the bottoms of two 8” pans with parchment paper then grease with cooking spray. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.

2. Stage

In another bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter, sugar, lemon zest and vanilla until light and fluffy. Add half of the flour mixture and beat until just combined, then pour in buttermilk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined.

3. Stage

In another large bowl using a hand mixer, beat egg whites until stiff peaks form. Add about a quarter of whipped egg whites to batter and gently fold using a rubber spatula. Add remaining egg whites and fold until just combined.

4. Stage

Divide batter evenly between pans and bake until a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool in pans on a rack for 10 minutes, then run a knife around inside of the pans and carefully invert cakes onto rack to cool completely.

5. Stage

Make frosting: In a large using a hand mixer, beat together cream cheese and butter. Add powdered sugar and beat until smooth, then add vanilla and lemon juice.

6. Stage

Decorate cake: On a serving plate, spread about a third of the frosting on one cake layer, then spread a thin layer of lemon curd on top. (Don't spread the lemon curd all the way to the edges or it'll be messy to frost the sides later!) Place second cake layer on top, then cover the entire cake with remaining frosting. Garnish top of cake with lemon slices and lemon zest.